Celebrate summer nights with this Grilled Balsamic-Garlic Steak! It’s super easy to prepare and full of flavor, and sooo satisfying.
BEST Balsamic-Garlic Marinade for Steak
Summer is in full swing! So naturally, this means that many meals are done on the grill.
Even if you don’t have a big backyard, you can grill. When grilling indoors, I like to use my Le Creuset Square Skillet Grill – and it does a decent job.
This past weekend I prepared this delicious steak with balsamic vinegar and garlic. Exquisite! The taste was perfect. The meat was very soft, and it nearly melted in our mouths. You can notice how much I like steak, can’t you?
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Balsamic vinegar
- Worcestershire sauce
- Garlic
- Kosher salt
- Black pepper
- Olive oil
- Fresh rosemary
- Steak of your preference, such as Top Sirloin (budget-friendly), Flank Steak, Flat Iron, Filet Mignon (expensive), Striploin, or Ribeye.
How To Make Grilled Balsamic-Garlic Steak
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Marinade: Mix together in a large plastic bag the balsamic vinegar, Worcestershire sauce, garlic, salt, pepper, olive oil, and rosemary. Add the steak and let it marinate for 2 hours or overnight in the refrigerator.
- Grill: Heat the grill to medium-high and cook the steak for 6-8 minutes per side for rare and a few minutes longer for medium. Let it rest for 10 minutes before cutting.
- Serve: Slice the steak thinly and serve.
How To Cut Beef Against the Grain
To slice the beef, place it in front of you. First, find the direction of the grain, in a few words: which way the muscle fibers are aligned. Then slice across the grain, 90 degrees through the fibers, rather than parallel with it.
Serving Ideas
To accompany the meat, I prepared some spiralized curly fries with garlic, corn with herb butter and cheese, cranberries barbecue sauce, and of course, I couldn’t forget the cilantro mojo, finally, as a dessert: churro bites with chocolate.
Storing & Reheating Instructions
Store grilled steak covered in the refrigerator for up to 3 days. Then, to reheat, place the steak on a wire rack set over a baking tray, and reheat it in the oven at 250ºF for around 20-30 minutes. Or, if you don’t have time to spare, place the steak in a microwave save dish, cover it with plastic wrap, and reheat in 30-second periods, turning the steak in between.
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Recipe Card 📖
Grilled Balsamic-Garlic Steak
Equipment
Ingredients
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) Worcestershire sauce
- 5 garlic cloves, peeled and finely chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup (60 ml) olive oil
- 2 sprig of fresh rosemary
- 2 lb (900 g) steak of your preference (I used beef round top round steak)
Instructions
Make the Marinade:
- Mix the balsamic vinegar, Worcestershire sauce, garlic, salt, pepper, olive oil, and rosemary in a large plastic bag. Add the steak and let it marinate in the refrigerator for 2 hours up to overnight.
Grill:
- Heat the grill to high heat.
- Grill the steak for 6-8 minutes per side for rare, and a few minutes longer for medium. To be more precise, insert a thermometer through the side of the cut, tip in the center, not touching bone or fat. Meat internal temperatures: Medium rare: 135° F 57 ° C, Medium: 145° F 63 ° C, Medium well: 150° F 66 ° C; Well Done: 160° F 71 ° C.
- Let it rest for 10 minutes before cutting.
- Slice the steak thinly against the grain and serve with cilantro mojo or chimichurri, if desired.
Nutrition
This recipe was originally published in July 2014. The recipe remains the same, but more notes, tips, photos, and information were added to the post in May 2023 to make it as helpful as possible!
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